Preparation
1. Melt butter in the top of a double boiler. Stir in cream and beaten egg yolks.
2. Whisk together. Add salt and lemon juice. Cook over boiling water in a double boiler until mixture thickens, stirring constantly.
3. Remove from heat and beat with a whisk until light.
4. Stir in cayenne pepper, paprika and freshly chopped parsley, if desired.

Preparation
1. Preheat oven to 170°F. Fill a 3-quart saucepan with about 2 quarts water; bring to a boil over high heat. Add salt and vinegar. Reduce heat to a simmer. While water is heating, toast English muffin halves; spread toasted muffin halves with 2 tablespoons of the butter. Place muffin halves on serving platter.
2. Place bacon on microwave-safe platter. Heat bacon in microwave oven on HIGH about 15 seconds, or just until warm. Place 1 slice on each toasted muffin half. Place on serving platter and place in oven to keep warm.
3. To poach eggs, crack 1 egg into a small bowl. Gently drop egg into simmering water. Repeat with another egg. Use a wooden spoon to budge eggs gently to keep from sticking to bottom of saucepan. Simmer 2 to 3 minutes or until white of egg is cooked through.
4. Remove poached eggs with slotted spoon; place in shallow pie pan or other dish. Trim any ragged edges to make circular shape. Repeat, cooking 2 eggs at a time, until all eggs are poached.
5. Remove bacon-topped muffin halves from oven. Place 2 halves on each serving plate. Place 1 egg on top of each.
6. In a small saucepan over low heat, or in a microwavable bowl in a microwave oven, heat hollandaise 1 to 2 minutes or just until warm, stirring frequently.
7. Do not boil. Stir in 2 tablespoons butter and cayenne pepper until butter is melted and well blended. Spoon warm hollandaise over each egg, distributing evenly among 4 plates.
8. Garnish with lemon wedges if desired.